Coco-ginger roasted pumpkin soup

Coco-ginger roasted pumpkin soup is this fall “must try” soup. It’s a sweet and spicy soup, with a touch of smooth coconut milk. It may sound like a too sweet of a mix coconut + pumpkin… Well, the soup needs a good amount of ginger to counter the sweetness of those 2 sweet element, so I suggest not to be shy on the ginger amount. An extra touch of cider vinegar in the end helps also to balance the sweet factor from the soup. Just like in most soup, a touch of sour vinegar is from what I’ve heard “a chef’s trick” to a great soup. Just a little sip in the end of coccion goes a long way, believe it really does. The result is a creamy, punchy and succulent soup.

I saw so many pumpkin soups out there and many of them are on the sweet side of the spectrum, which is, to me, more of a dessert soup then a traditional one. The sweetness of the pumpkin is one thing easy to balance with some spicy element like; black pepper, ginger or even wasabi (check my pumpkin wasabi purée recipe). As for the rest, pumpkin soup always has such a great texture, it’s always spot on unctuous and velvety. Also the roasting part plays a big part in the balance of the dish, it gives that extra caramelized flavor which is yet another level for a successful pumpkin soup.

Let’s make this “other” pumpkin soup!

Coco-ginger roasted pumpkin soup

Ingredients

1 kg of pumpkin, or butternut squash

600ml of vegetable broth

250ml of coconut milk

1 onion

1 ginger piece of 10 cm long (yes, it’s gonna be spicy a bit)

2 garlic cloves

salt, pepper

2 tbsp of cider vinegar

2 tbsp olive or vegetable oil to roast the pumpkin

extra pumpkin seeds to decorate

Directions

Start by cutting into thick pieces the pumpkin, add to a bowl

Add the olive oil, salt and pepper and mix

Add the pieces of pumpkin to a baking sheet with the onion, garlic and ginger piece

Cook at 180°C (350F) for about 40 minutes or until lightly brown

Add the vegetables to a pot, cut into smaller pieces the ginger

Add the vegetable broth

Let simmer for 10 minutes until all the vegetables and the ginger is soft

Add the coconut milk (keep a little for decoration)

Blend with an immersion blender the soup until smooth, if it’s too thick add water